The Big Reveal

Executive chef FRANCK DETRAIT and head bartender SIMON BRANDMEYER lift the lid on what can be expected when Park Hyatt Bangkok opens this month

Developing The Culinary concepts of the dining outlets at Bangkok’s most anticipated hotel of the year must be a daunting task in a city that boasts such an exciting food culture. With its iconic architecture – already a landmark on the Thai capital’s skyline – and an unrivalled hospitality experience that’s synonymous with the hotel brand, the team at Park Hyatt Bangkok has been hard at work to ensure it lives up to all the buzz.

For the past nine months, executive chef Franck Detrait and his team have been developing menus for the different dining outlets, chopping and changing until, finally, they were happy. The result, he says, does not aim to set new dining trends. Instead, what guests can expect are carefully sourced, quality imported and local produce with an emphasis on sustainability and authentic flavours that tell a story. “We wanted to keep it simple and get it right, first and foremost. Our dining concepts are stylish, intimate, welcoming, accessible, consistent and, above all, devised so that guests can enjoy themselves and feel right at home,” he says.

Born and bred in France, strongly influenced by the flavours of Provence on his mother’s side and those of Bourguignon on his father and grandfather’s side, Chef Franck discovered his calling at the age of 16. Classically schooled, his career has taken him from working with luminary mentors in leading hotels in Europe and the Middle East to his first executive chef role at Hyatt Paris Madeleine, and from there to the much-acclaimed The Dining Room at Park Hyatt Sydney.